Pumpkin Pie Waffles
Every time I find a pretty good online version of a new waffle, I find that Dorie Greenspan, in her great book Waffles, from Morning to Midnight, has gone one better. This recipe is largely from an Epicurious listing, but I've added in a few of Dorie's nuances. She uses the same spices you'd expect in pumpkin pie, but pours dark rum into the mix "for extra flavour and a little mystery."

2 1/2 cups all-purpose flour

1/3 cup packed light brown sugar

2 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon freshly grated cloves

4 large eggs

1 cup whole milk

1 cup well-shaken buttermilk

1 cup canned solid-pack pumpkin

2 TBsp dark rum

3/4 stick (6 tablespoons) unsalted butter, melted

Whisk the dry ingredients in a medium bowl

In a large bowl, Whisk eggs,then whisk in milk, buttermilk, pumpkin, rum and butter until smooth